By Hetty Lui McKinnon
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- 4(125)
- Notes
- Read community notes
These salt-and-vinegar kale chips from “Tenderheart” by Hetty Lui McKinnon (Alfred A. Knopf, 2023) feel decidedly snacky, but team them up with fried chickpeas, avocado and an optional frizzled egg and they become a delightfully textural meal. To encourage maximum crunch for your chips, it is crucial to dry your kale well after washing, and give the chips ample time in the oven to crisp up, since they’re doused in vinegar for extra verve. Customize your chips, if desired, by adding other seasonings: Paprika and harissa impart more intense flavor, while nutritional yeast, grated Parmesan or Cheddar will add more umami. The key point to remember is that salt will make your kale soggy, so only sprinkle it on your chips after roasting.
Featured in: 4 Easy Meatless Meals to Celebrate Everyday Vegetables
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:4 servings
- 6ounces kale leaves (from 1 bunch), washed and dried, then torn
- Extra-virgin olive oil, as needed
- 3tablespoons malt vinegar or apple cider vinegar
- 1garlic clove, grated
- Sea salt and black pepper
- 3cups cooked chickpeas (from about two 15-ounce cans, drained), patted dry
- 1teaspoon paprika
- ½ to 1teaspoon ground cayenne
- 4large eggs (optional)
- 2avocados, sliced
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
898 calories; 73 grams fat; 11 grams saturated fat; 0 grams trans fat; 49 grams monounsaturated fat; 10 grams polyunsaturated fat; 46 grams carbohydrates; 18 grams dietary fiber; 7 grams sugars; 21 grams protein; 883 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Heat the oven to 275 degrees.
Step
2
Place the kale leaves on a sheet pan and add 2 to 3 tablespoons of olive oil (just enough to coat the leaves), plus the vinegar and garlic. Massage the kale to coat evenly, then spread the kale across two sheet pans, making sure the leaves don’t overlap. Place the pans on the middle and lower racks of the oven and roast for 25 to 30 minutes, switching racks halfway through, until the kale is crispy. (Watch closely, as it can burn quickly.) Remove from the oven and season well with salt.
Step
3
Meanwhile, heat a large skillet over medium-high. Add 3 to 4 tablespoons of olive oil to the pan, along with the chickpeas, and fry for 15 to 20 minutes, until golden and crispy. (The chickpeas will pop and some may jump out of the pan; you can reduce the heat a little or use a splatter screen.) Using a slotted spoon, transfer the chickpeas to paper towels to drain briefly. Place the chickpeas in a bowl, sprinkle with the paprika and cayenne, season with salt and pepper and toss to combine.
Step
4
If you’re including eggs, wipe out the skillet and return it to medium-high heat. When the pan is hot, add a drizzle of olive oil and crack in the eggs, one at a time. Reduce the heat to medium and fry the eggs until the edges are frizzled, the whites are set and the yolks are cooked to your liking. Season with a pinch of salt.
Step
5
Divide the kale, chickpeas and avocado among four plates and top each with an egg (if using). Serve warm.
Ratings
4
out of 5
125
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Carla
If you want to give your kale chips more vinegar flavor, use vinegar powder (used for salt and vinegar potato chips, chicken wings, etc) instead of liquid vinegar. It may be difficult to find IRL but is readily available on line and really does amp up the vinegar flavor.
Kate
Was expecting the kale chips to be the star here, but it turned out to be the chickpeas. Used smoked paprika for more flavor, and they were crunchy on the outside, chewy on the inside, and delicious! Kale chips had surprisingly little vinegar flavor. For a much more flavorful kale chip, coat with olive oil as directed in recipe, then add a few T of nutritional yeast, a tsp of garlic powder, salt, and pepper!
Chris
Might the air fryer work for the chickpeas, and possibly crisp them better?
Terry P
Generally, 1 cup of dried chickpeas yields 3 cups cooked.
cas
Can the chick peas be roasted in the oven vs pan?
CD
Added nutritional yeast to the kale and forgot to add the vinegar so we drizzled some on just before serving. This was a great flavor combo but the kale chips are a fair amount of work for a kind of odd eating experience. Next time we will just sauté the kale and add some vinegar.
AndromedaM
Dry, this is so dry. Have a big glass of water with you when you’re eating because it’s so very, very dry. Maybe because I air fried the chickpeas? Made a gojujang sauce to drizzle to lubricate it going down. Flavors were good, but it needs some moisture somewhere. Also agree with the odd eating experience comment. Served in a pasta bowl and kale chips were flying off the dish in every direction.
Frann S.
25 minutes was too long for the kale chips, very crumbly. Used red curly kale and olive oil spray, very easy.
Kevin
I used my air fryer for the kale with good results and would use it for the chickpeas too next time. Interesting combination of flavors and texture, but a challenge to eat with a knife and fork!
BJ
I cut the oil significantly by spraying everything with EVOO rather than drizzling oil on things. I cooked the chickpeas in a thin layer of oil, maybe a teaspoon or 2. I use an entire bag of kale, as roasting it shrinks it to practically nothing. And I use much less salt to allow the flavors of each ingredient to shine through. yum!
S.
Amazingly delicious, with a satisfying contrast of textures: crispy chickpeas and crackling kale vs creamy avocado and silky egg yolk (I had mine sunny side up). This will be one of my go-to vegetarian meals.
John
There are some interesting aspects to this dish but my concern is: how do you eat it? I picked up the kale chips with my fingers and enjoyed them. Then I had a pile of garbanzos in the bottom of my bowl along with some avocado slices. It was as if the beans and the chips didn’t really fit together.
Julia
I had the same issue, John. I think maybe it needed a runny egg to help hold it all together.
Molly
I thought this was delicious. The Kale chips were crisp and yummy. I followed recipe with no changes.
CD
Added nutritional yeast to the kale and forgot to add the vinegar so we drizzled some on just before serving. This was a great flavor combo but the kale chips are a fair amount of work for a kind of odd eating experience. Next time we will just sauté the kale and add some vinegar.
BJ
There is an easier way to coat the kale with oil. Put the olive oil in a spray container. Spray the baking tray, then the tops of the kale. Done! If you need to reduce fat as I do, consider roasting the chickpeas instead of frying. Use the same oil technique. You will cut out several tablespoons of oil but the flavor will still be there.
ann
Hi - Does anyone know how to make this an air fryer dish?
Carla
If you want to give your kale chips more vinegar flavor, use vinegar powder (used for salt and vinegar potato chips, chicken wings, etc) instead of liquid vinegar. It may be difficult to find IRL but is readily available on line and really does amp up the vinegar flavor.
Kate
Was expecting the kale chips to be the star here, but it turned out to be the chickpeas. Used smoked paprika for more flavor, and they were crunchy on the outside, chewy on the inside, and delicious! Kale chips had surprisingly little vinegar flavor. For a much more flavorful kale chip, coat with olive oil as directed in recipe, then add a few T of nutritional yeast, a tsp of garlic powder, salt, and pepper!
Chris
Might the air fryer work for the chickpeas, and possibly crisp them better?
cas
Can the chick peas be roasted in the oven vs pan?
Terry P
Generally, 1 cup of dried chickpeas yields 3 cups cooked.
Private notes are only visible to you.
